SLOW COOKER CHILI

 

 

I got the inspiration to make chili today based on a few things: the weather has turned, it is chilly and cloudy; I wanted to use the pound of lean ground beef in the freezer; tomatoes from the garden are ripening; and, it is always convenient to have a small container or two in the freezer for when you have to make a quick meal. 

I like chili that has different textures and that includes some meat, beans and vegetables. There are zillions of ways to make chili and chili will differ depending on the region you live in. This chili uses taco spice seasoning but you could use other seasoning instead like cumin, paprika, allspice, Tabasco, oregano and chili powder.  

The chili was cooked in a slow cooker. You can cook it instead on the stove, on low heat, for several hours. Another option is to cook it in the oven at 275 or 300 degrees F for several hours, similar to cooking a stew in the oven.

Browned ground beef set aside in a dish.

 

 

 

 

Vegetables sauteing in the slow cooker.

Adding the rest of the ingredients before the chili starts to cook.

 

 

 

 INGREDIENTS:

1 pound lean ground beef or turkey

2 tbsp of oil (optional for sauteing)  

1 large onion, chopped

2 stalks celery, diced

1 large carrot, diced or more finely chopped

1 coloured pepper, diced

2 garlic cloves, minced 

1 can of sliced mushrooms or 6 to 8 fresh mushrooms, sliced

1 tsp kosher salt

pepper to taste

1.5 tbsp taco spice mixture

1 - 28 oz can of tomatoes OR 8 to 10 small fresh Roma tomatoes, chopped

1 small tin of canned corn or 1 cup of frozen corn

1 small tin of black beans (12 oz/398 ml)

1 cup of beef broth or water if using chopped fresh tomatoes

Cooking Method: 

Slow Cooker

DIRECTIONS:

  

Brown the meat either in a frying pan on the stove using medium heat or using the saute feature from your slow cooker. If using turkey, you will have to add some oil to help saute it.  

 

Drain the meat and set it aside in a separate bowl. 

 

Add the onion, celery, carrot, pepper and garlic to the pan or pot. Saute for 8 to 10 minutes until the vegetables are soft. Add some oil if you need to assist with the sauteing.  

If using a pan to saute the vegetables, transfer the vegetables to a slow cooker.  Add the meat and all of the remaining ingredients to the slow cooker. Set the slower cooker to low and cook for 5 to 6 hours. Stir occasionally during the cooking process. If it is not juicy enough, add a bit more broth to the mixture during the cooking process. After about 3 hours of cooking, taste the chili and adjust the seasonings if more taco spice, salt or pepper is required. Makes about 8 servings.

Serve alone or garnish with grated cheese, avocado slices or fresh chopped cilantro. Pairing this chili with some bread, buns or corn bread would also be delicious.